Innholdsfortegnelse for Issue 42 i Cooking with the Australian Womens Weekly

Getting your health into tiptop shape can be a challenge but, as the old saying goes, “If you don’t have your health, you don’t have anything.” Well, I believe in this. I think all of us have had a health challenge at some point in our life that makes us sit up and take notice and become aware that our body is our temple. We need to nurture and protect it in order to find a healthy, sustainable path throughout life’s many journeys. Of course, we can’t cure some illnesses but, if we set ourselves up in a healthy castle, when health issues invade us, hopefully we’ll be strong enough to try and fight off any attacks. Having been diagnosed with type 2 diabetes several years ago, I know first-hand…

AMANDA KELLY-LENNON EDITOR, AWW FOOD MAGAZINE “My foodie journey began 28 years ago when I started training as a chef. I then shifted to magazines as a food editor, and now I’m editor of this wonderful magazine. I’ve always loved food and the adventures it creates.” SOPHIA YOUNG EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “After starting out as a chef, I moved to magazines and cookbooks as a food editor and stylist. It’s been fun! What drives me the most is to inspire readers by sharing recipes that will result in them cooking great food.” LOUISE PATNIOTIS FOOD STUDIO MANAGER, FOOD STUDIO “My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is…

LEMON MERINGUE PIE PREP TIME 45 MINUTES (+ STANDING & FREEZING) SERVES 12 You’ll need to start this recipe a day ahead. 2 cups (300g) raw cashews 1½ cups (255g) activated buckwheat groats 1½ cups (180g) pecans 8 fresh dates (160g), pitted 1/3 cup (70g) coconut oil, melted ½ cup (125ml) coconut cream ¼ cup (90g) raw honey 2 tablespoons finely grated lemon zest ½ cup (125ml) lemon juice ¾ teaspoon ground turmeric ½ cup (100g) coconut oil, melted, extra COCONUT MERINGUES 3 young drinking coconuts (3.6kg) ½ cup (125ml) coconut cream 1½ tablespoons raw honey 1/3 cup (70g) coconut oil, melted 1 teaspoon lemon juice 1 Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews; rinse under cold water,…

SEEDS & GRATED BEETROOT PREP + COOK TIME 15 MINUTES SERVES 2 Toast 2 tablespoons each pepitas and sunflower seeds in a dry frying pan. Place seeds in a medium bowl with 2 medium (350g) coarsely grated beetroots, 200g crunchy sprouts combo, 2 tablespoons torn fresh mint leaves and 2 tablespoons each lemon juice and extra virgin olive oil; toss gently to combine. Season. SNACKING SEED MIX PREP + COOK TIME 30 MINUTES + COOLING MAKES 1¼ CUPS Preheat oven to 180°C/160°C fan. Combine 2 tablespoons light brown sugar, 1 tablespoon tamari, 1 teaspoon ground cumin and ½ teaspoon each ground cinnamon and chilli flakes in a large bowl. Add 1 cup each pepitas and sunflower seeds, and 1 tablespoon each linseeds and white chia seeds; mix well. Spread seed…

Basically boiled beef strips, noodles and broth, pho is considered the ultimate Vietnamese dish. But its origins are a little murky. The most common theory is that pho first appeared in Vietnam in the late 19th century, when French colonisation of the country began. Its name is widely accepted as a corruption of the French word “feu”, or “fire”, describing a Gallic beef stew dish called pot au feu, literally “pot on the fire”. The Vietnamese embraced it and made it their own.…

DID YOU KNOW? Tofu is made from soy milk that’s coagulated and pressed into blocks. It has a very low kilojoule count and is very high in protein, making it a must-have ingredient in a healthy balanced diet. The whiteness of tofu is determined by the variety of soybean used to make it. Tofu has very little flavour and smell of its own, so can be used in both savoury and sweet dishes. It’s used extensively in Chinese, Japanese, Indonesian and Korean cookery. VARIETIES SILKEN tofu is undrained, unpressed tofu that has a very high moisture content. It’s very delicate, so best used where it doesn’t need to hold its shape, such as in blended desserts, soups and drinks. Silken tofu can be sold as either soft or firm silken…

BEETROOT & CHOCOLATE CUPCAKES PREP + COOK TIME 50 MINUTES (+ COOLING & STANDING) SERVES 12 2 eggs 1/3 cup (75g) firmly packed brown sugar ½ cup (50g) ground hazelnuts ½ cup (75g) wholemeal self–raising flour 2 tablespoons cocoa powder 125g cooked beetroot, grated coarsely 40g dark chocolate, grated finely 2/3 cup (180ml) buttermilk CHOCOLATE ICING ½ cup (80g) icing sugar 1 tablespoon cocoa powder 1 tablespoon buttermilk, approximately 1 Preheat oven to 180°C/160°C fan. Line a 12-hole 2-tablespoon (40ml) flat-based patty pan with paper cases. 2 Whisk eggs and sugar in a medium bowl until combined. Stir in sifted ground nuts, flour and cocoa. Gently stir in beetroot, chocolate and buttermilk. 3 Spoon mixture evenly into paper cases. Bake for 25 minutes or until a skewer inserted in the…

SALT-BAKED TROUT WITH ROASTED BRUSSELS SPROUTS & BROCCOLI PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4 750g brussels sprouts, halved 1 small broccoli (230g), cut into florets 1 tablespoon extra virgin olive oil 1/3 cup (55g) natural almonds, chopped coarsely 2kg rock salt 3 egg whites 2 x 420g rainbow trout, cleaned 8 sprigs fresh thyme 4 sprigs fresh flat–leaf parsley PARSLEY DRESSING ¼ cup finely chopped fresh flat–leaf parsley 1 small clove garlic, crushed 2 teaspoons finely grated lemon zest ¼ cup (60ml) lemon juice 2 tablespoons extra virgin olive oil 1 Preheat oven to 200°C/ 180°C fan. 2 Place brussels sprouts and broccoli on a large oven tray lined with baking paper. Drizzle with oil; season. Bake for 30 minutes. Add almonds to tray; bake for…

STORYBOOK FAVOURITES TO NUMBER CAKES BIRTHDAY BLISS 105 NOSTALGIC CAKES TO MAKE EVERYONE SMILE (RRP $14.95)  available where all good books are sold or online at www.awwcookbooks.com.au TRIPLE-TESTED RECIPES INCLUDING EASY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS & PATTERNS DOLLY VARDEN 1 packet butter cake mix 1 doll 1 quantity Vienna Cream (recipe below) 3 x 100g packets marshmallows 1 metre ribbon artificial flower 1 Make cake according to directions on packet, pour into well-greased Dolly Varden tin, bake in moderate oven 1 hour or until cooked when tested. Turn on to wire rack to cool. 2 Gently push doll down into cake, cover cake with Vienna Cream. Halve marshmallows (if you dip scissors blades in water, marshmallows will cut easily). A combination of pink and white marshmallows, as shown, looks attractive.…

BOILING The heating of liquid in which food is to be cooked, so that bubbles rise briskly and continuously to the surface. A full rolling boil is when the surface is rolling with bubbles. A rolling boil is no hotter than a gentle boil. SIMMERING The maintenance of heat in liquid that food is cooking in, so the surface shudders and bubbles rise gently to the top. STEAMING Food is placed in a steamer over boiling water (or other liquid) and covered with a tight-fitting lid. The water should not touch the steamer or the food. The steam, forced to circulate under the tight lid, cooks the food. 3 TYPES OF STEAMERS 1 Collapsible metal steamers are comprised of perforated, overlapping stainless steel petals. They’re arranged in a circle and…

To sweeten these treats, we’ve used natural sweeteners, such as fresh fruit like dates and strawberries, raw honey, pure maple syrup and rice malt syrup. Pure floral honey, unlike blended honey, has a low GI. Pure maple syrup, the concentrated sap of the maple tree, also has a low GI, so is a good choice to avoid high blood glucose spikes. Rice malt syrup is made by cooking brown rice flour with enzymes to break down the starch into sugar. It’s fructose-free and a popular vegan alternative to honey.…

GREEK SALAD PREP TIME 15 MINUTES SERVES 4 4 ripe roma tomatoes (300g), cut into wedges 2 lebanese cucumbers (260g), chopped coarsely ¼ medium red onion (45g), sliced thinly 1/3 cup (60g) pitted kalamata olives, halved 150g fetta, crumbled coarsely ½ teaspoon dried oregano leaves ¼ cup (60ml) extra virgin olive oil 1 tablespoon red wine vinegar 1 Place tomato, cucumber, onion, olives and fetta in a large bowl; toss gently to combine, sprinkle with oregano. 2 Place oil and vinegar in a screw-top jar; season, shake well. Drizzle dressing over salad. Serve with fresh oregano sprigs, if you like. MIXED CABBAGE SLAW PREP TIME 20 MINUTES SERVES 4 ¼ cup (60ml) olive oil 1 tablespoon white wine vinegar 2 teaspoons wholegrain mustard 1 tablespoon honey 2 cups finely shredded…

“I can’t wait to experience this cruise with you as we discover the amazing food and fine wines throughout France.”– Fran Abdallaoui Join two of Australia’s leading food stylists and authors – Michele Cranston and Fran Abdallaoui – on an exclusive Australian Women’s Weekly culinary experience, cruising in luxury through the South of France. Scenic has teamed up with The Australian Women’s Weekly to offer you a culinary cruise with two of Australia’s best known and most respected food writers. You’ll enjoy exquisite regional food and wine, and learn an array of expert tips. Renowned for their good humour and passion for food, there’s no one better to cruise with from the acclaimed Beaujolais wine region to the gastronomic heart of the country. Over 13 days you’ll cruise from Chalon-sur-Saône…

MIXED BERRY & COCONUT LAYER CAKE PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 6 Gluten-free, protein-rich, dairy-free 6 free–range eggs 2 teaspoons vanilla bean paste ¾ cup (165g) maple sugar (see tips) ¼ cup (60g) coconut oil, melted 1½ cups (180g) ground almonds ¾ cup (100g) gluten–free plain flour 1 teaspoon gluten–free baking powder 500g coconut yoghurt 125g fresh raspberries 125g fresh blueberries 1 Preheat oven to 180°C/160°C fan. Grease and line 2 x 20cm round cake pans with baking paper. 2 Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes. 3 Transfer mixture to a large bowl; gently stir in ground almonds, then sifted flour…

FREEKEH TABOULEH WITH PEA FELAFEL PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 4 You’ll need to start this recipe the day before. 2/3 cup (150g) cracked freekeh 1 medium red onion (170g), chopped finely 200g grape tomatoes, sliced thinly 4 cups loosely packed fresh flat–leaf parsley leaves, chopped finely 4 cups loosely packed fresh mint leaves, chopped finely ¼ cup (60ml) red wine vinegar 2 tablespoons olive oil ¾ cup (210g) vegan yoghurt 2 tablespoons fresh mint leaves, extra FELAFEL 1½ cups (300g) yellow split peas 1tablespoon ground cumin 1 tablespoon ground coriander 1 small onion (80g), chopped coarsely 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh coriander leaves ¼ cup (35g) chickpea flour 1 tablespoon water rice bran oil,…

A ROASTING VEGETABLES & ALMONDS It’s important to cut the broccoli the same size as the brussels sprouts to ensure equal cooking time. B PREPARING FISH Place fish on the salt bed, then fill with herbs. Once used for fish, the rock salt cannot be reused. C ROCK SALT CRUST Cover fish with the remaining salt mixture. Press to completely cover each fish, creating a seal around the flesh. This helps ensure that the fish remain moist while baking, with the skin of the trout stopping it from becoming too salty. D PARSLEY DRESSING Wash and dry parsley well before using. Herbs can contain grit and dirt. It’s easier to zest the lemons before juicing them. E BAKING FISH Bake trout for 25 minutes or until the salt crust hardens.…

MUDGEE FOOD & WINE FESTIVAL The annual Mudgee Food & Wine Festival is back from September 7 to October 1. Guests can taste over 100 of the best regional wines at the Go Tasting event, or enjoy dinner in the street at the Flavours of Mudgee, right in the heart of Mudgee CBD. For all events, go to mudgeewine.com.au/events-calendar RUOK DAY On Thursday, September 13, nurture those around you and ask, “Are you ok?” RUOK is inspiring and empowering people to meaningfully connect with family and friends who are struggling. Visit ruok.org.au to see how you can make a difference. WOMEN’S HEALTH WEEK This year’s Women’s Health Week, September 3-7, is a week dedicated to all women across Australia to make good health a priority. Whether it’s through food, activities…

CAULIFLOWER SUSHI WITH SALMON & PICKLED DAIKON PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 6 You’ll need to start this recipe 8 hours ahead. You’ll also need a sushi mat. 1kg cauliflower, cut into florets 2 tablespoons coconut oil 1/3 cup (80ml) sushi seasoning 300g piece sashimi–grade salmon 1 large avocado (320g) 6 nori (seaweed) sheets 6 thin green onions, green ends only 1/3 cup (100g) mayonnaise ¼ cup (40g) sesame seeds, toasted 2 tablespoons tamari 1 teaspoon wasabi paste, approximately pickled pink ginger, optional PICKLED DAIKON 1 cup (250ml) sake 1 cup (250ml) rice wine vinegar 1/3 cup (80ml) light agave syrup 2 teaspoons sea salt flakes ½ small daikon (200g), peeled, cut into matchsticks 1 Make pickled daikon. 2 Process cauliflower (see cook’s notes), in two…

PECAN & APPLE MONKEY BREAD PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 8 3 medium granny smith apples (600g) ¼ cup (55g) caster sugar 1 tablespoon brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 1 tablespoon water ½ cup (60g) pecans, roasted, chopped coarsely 3 cups (450g) self–raising flour 2 tablespoons caster sugar, extra 40g cold butter, chopped 1¼ cups (310ml) buttermilk 90g butter, melted, extra ¾ cup (165g) firmly packed brown sugar, extra ½ teaspoon ground cinnamon, extra 2 teaspoons icing sugar, extra CARAMEL SAUCE 1 cup (220g) firmly packed brown sugar 100g butter, chopped 300ml pouring cream 1 Preheat oven to 220°C/200°C fan. Butter, then flour a 22cm kugelhopf bundt cake pan (see tips on page 38). 2 Peel, core and chop…

PEA & KALE FRITTERS WITH HOT SMOKED SALMON PREP + COOK TIME 35 MINUTES SERVES 4 1 cup (150g) buckwheat flour 1 cup (280g) greek–style natural yoghurt 4 eggs 3 cups (360g) frozen peas, thawed 6 cups (170g) loosely packed shredded kale leaves (see tip on page 56) ¼ cup (60ml) extra virgin olive oil 1 lemon (140g), zest finely grated, cut into a cheek and wedges 2 x 150g hot–smoked salmon fillets, flaked into large pieces ¼ cup finely chopped fresh chives ¼ cup finely chopped fresh flat–leaf parsley 1 Preheat oven to 150°C/ 130°C fan. 2 Whisk buckwheat flour, ½ cup of the yoghurt and eggs in a large bowl; season well. Stir in peas and kale until well combined. 3 Heat 1 tablespoon of the oil in…

EGGS WITH ASPARAGUS PREP + COOK TIME 12 MINUTES SERVES 2 Place 2 room-temperature eggs in a small saucepan, then cover with cold water; bring to the boil over medium heat. Boil for 3 minutes for a soft-boiled egg (start timing from boiling point). Drain. Meanwhile, brush 375g asparagus, halved crossways, with a little oil; char-grill, turning occasionally, for 6 minutes or until tender. Sprinkle with 2 tablespoons dukkah. Serve soft-boiled eggs in egg cups with asparagus soldiers. LAZY KALE TORTILLA PREP + COOK TIME 30 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Pulse 3 cups kale leaves in a food processor until coarsely chopped; transfer to a large bowl. Repeat with 1 cup each flat-leaf parsley leaves and dill sprigs and 3 green onions; transfer to bowl. Add…

AVOCADO BOWL WITH TAHINI DRESSING PREP + COOK TIME 35 MINUTES SERVES 4 1 cup (200g) quinoa, rinsed 1¼ cups (430ml) water 4 eggs, shells rinsed well 170g asparagus, trimmed 1 tablespoon extra virgin olive oil 2 tablespoons pistachio dukkah (see tips on page 86) 300g baby spinach, washed well 1 avocado (250g), sliced thinly TAHINI DRESSING ¼ cup (70g) unhulled tahini 1 tablespoon extra virgin olive oil ¼ cup (60ml) lemon juice 2 tablespoons water 1 Place quinoa and the water in a saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed and quinoa is tender. Remove from heat; stand, covered, for 5 minutes. 2 Meanwhile, cook eggs in a saucepan of boiling salted water for 6 minutes for…

“For steak sandwiches, I prefer thinly sliced rump, sirloin or scotch fillet for great flavour and tenderness. For even cooking, take steaks out of the fridge 30 minutes before frying.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly MINUTE STEAK SANDWICH PREP + COOK TIME 10 MINUTES MAKES 4 2 tablespoons olive oil 1 medium brown onion (150g), sliced thinly 4 beef minute steaks (250g) 25g baby rocket leaves 8 slices sourdough bread, toasted 12 cornichons, sliced lengthways 1 Heat oil in a large frying pan over high heat; cook onion, stirring, for 4 minutes or until golden. 2 Push onion to one side of pan, add steaks; cook steaks for 1 minute each side or until done to your liking. 3 Place rocket on 4 slices of toast; top…

APPLE PASSION PUNCH PREP 15 MINUTES SERVES 8 (MAKES 8 CUPS) 8 passionfruit 500g piece watermelon, chopped finely 1 medium pink lady apple (150g), chopped finely 1 medium green apple (150g), chopped finely 1/3 cup small fresh mint leaves 1.5 litres (6 cups) chilled no–added–sugar clear apple juice 1 Remove pulp from passionfruit. Strain juice into a large jug or punch bowl. Add 2 teaspoons seeds to juice; discard remaining seeds. 2 Add watermelon, apples, mint and apple juice. TOP TIP Top punch with crushed iced just before serving, if you like. DESERTED ISLAND PREP 1 HOUR (+ REFRIGERATION & COOLING) SERVES 8 EQUIPMENT 3–litre (12–cup) straight–sided round clear glass bowl 4cm round fluted cutter 3 thick wooden skewers, about 25cm long DECORATIONS 4 x 85g packets blueberry jelly crystals…